Preparing the fish
First and foremost, make sure to choose fish that are in season and, if possible, certified organic, MSC, ASC, Pavillon France, or Label Rouge, which guarantee products from sustainable fishing. Barbecue cooking can be particularly harsh on delicate foods like fish. So, while you shouldn’t forget to gut the fish or have your fishmonger do it, remember to keep the head and scales on. Keeping the head helps retain all the tenderness and juices in the flesh during cooking. As for the scales, they act as a barrier against the heat of the coals. For fish fillets, like salmon steaks, keep the skin on for the same reasons. Whole fish or large cuts like tuna steaks or salmon fillets are best—forget about small fillets. They’re far too delicate and difficult to handle; you might end up with them falling apart…
Tip: to prevent fish from sticking to the grill, especially skinless pieces, you can rub a little flour on the flesh to make it easier to release.
Choose our Fish spatula, longer and thinner, to gently lift your fish from the grill.
You can also use a cast iron grill grate, which is naturally seasoned and non-stick.
Another option? The cast iron plancha cooking plate, where you can drizzle a little oil to make sure the fish doesn’t stick!
Which marinades for fish on the barbecue?
Fish pairs beautifully with the freshness of citrus. We especially love adding notes of lemon, orange, grapefruit, as well as plenty of condiments like garlic and aromatic herbs that delicately infuse the flesh: herbes de Provence, thyme, basil, rosemary, sage…
Just like in our recipe ideas:
You can also try more surprising marinades, using peppers, capers, exotic fruits, or even soy sauce—which works especially well with salmon, as it caramelizes the surface while keeping the inside tender, sometimes even left rare.
Our recipes:
With whole fish, especially so-called “fatty” fish like sardines, sea bream, or sea bass, it’s best to avoid marinating them, as they may absorb the marinade like a sponge and become fragile. Instead, stuff them along the central bone with your chosen aromatics to infuse flavor.
You can also play with surf-and-turf flavors by pairing your fish with smoked bacon, as in these recipes:
Grilling fish on the barbecue
Before placing your fish on the grill, make sure the grate is properly heated. Small whole fish like sardines, red mullet, or mackerel will cook quickly—allow 4-5 minutes on each side. For thicker fish, such as sea bream, sea bass, or salmon steaks, which are cooked skin-side down, you’ll need to extend the cooking time according to the size of the fish and avoid placing them too close to the coals to prevent burning. If you enjoy tuna or salmon steaks with a rare center, one-sided grilling is ideal. In every case, the flesh should remain pearly—just cooked through.
Whole, in steaks, or fillets, fish is a delicate ingredient that can be tricky to handle. The best tip for perfect results every time—without effort and without damaging the flesh—is to invest in a double grill basket. That way, you simply flip it over to cook the other side!
To bring even more flavor to your fish, try smoking it as in this smoked trout recipe with spinach gratin. If you’re not sure how to proceed, we’ll guide you step by step to master smoking with your Kokko.
